Sweet, savory, and full of bright citrus flavor, these glazed salmon bowls pair Borsari Orange Ginger Seasoning with tender greens, creamy avocado, and fluffy rice.
- Serves: 4
- Prep time: 15 minutes
- Cook time: 15 minutes
Ingredients
For the Salmon
- 4 salmon fillets, about 5–6 ounces each
- 1 tablespoon olive or avocado oil
- 1½ tablespoons Borsari Orange Ginger Seasoning
- 1 teaspoon sesame seeds, plus more for serving
For the Orange-Ginger Glaze
- ¼ cup orange marmalade
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon Borsari Orange Ginger Seasoning
- Pinch of red pepper flakes, optional
For the Bowls
- 3 cups cooked white or brown rice
- 5 ounces baby spinach
- 1 teaspoon olive or sesame oil
- 1 avocado, sliced
- Sliced scallions, optional
Directions
- In a small bowl, whisk together the marmalade, soy sauce, honey, rice vinegar, sesame oil, Borsari Orange Ginger Seasoning, and red pepper flakes.
- Pat the salmon dry. Rub it with the oil and season evenly with 1½ tablespoons of Borsari Orange Ginger Seasoning.
- Heat a large skillet over medium-high heat. Place the salmon skin-side down and cook for 4 to 5 minutes. Turn and cook for another 2 to 3 minutes.
- Reduce the heat to medium-low and pour the glaze around the salmon. Simmer for 2 to 3 minutes, spooning the bubbling glaze over each fillet, until the salmon flakes easily and the sauce becomes glossy. Sprinkle with sesame seeds.
- Meanwhile, warm the oil in a separate skillet. Add the spinach and sauté for 1 to 2 minutes, just until wilted.
- Divide the rice among four bowls. Add the spinach, avocado, and glazed salmon. Spoon the remaining pan sauce over the top and finish with sesame seeds and scallions.